Cherry Stampka: The green sauce could be pork in green chili sauce (buy it in a can) or a tomatillo sauce, the red sauce os probably just a red chili sauce.
Charis Deguzman: FAJITAS AND THREE SALSA OPTIONS.A very basic way of marinating a skirt steak for fajitas is just to marinate it in fresh-squeezed lime juice, salt, and maybe a little garlic. Put the marinade and the steak in a ziploc bag in the refrigerator, the night before you plan to cook it. Then you can either grill it, or cook it quickly on a very hot griddle or skillet. For good-quality tortillas: Look for locally-made tortillas, if you can get them. I often have the best luck, not surprisingly, finding good tortillas at grocery stores that cater to Mexican-born shoppers. I prefer corn tortillas, but there are some good flour ones as well. Flour tortillas should never be called "wraps," never be in any flavor except white or whole wheat, and always have little toasty spots on them. ALL tortillas s! hould ALWAYS be served hot, NEVER cold or room-temperature. For SALSA ROJA, whiz the following in the Cuisinart. The mixture should not be totally pureed; it should have some texture. (That's why you use a Cuisinart or other food processor, not a blender.)* Fresh tomatoes if good-quality ones are available, otherwise use canned tomatoes (you can use the fancy canned Italian tomatoes if you want);* Several cloves of garlic;* Sea salt;* About three fresh green serrano chiles, OR about three small red dried chiles de arbol or chiles japones;* Generous handful of fresh cilantro. * After whizzing this around, taste it on a chip, and adjust seasonings - you can add more salt, more chiles, more cilantro, as needed.SALSA VERDE: Substitute green tomatillos for the tomatoes. Tomatillos are generally but not always cooked at least a little before being put in a salsa. I peel them, wash them, then put them in a bowl in the microwave, fill the bowl with water, and nuke for a couple! of minutes (Don't cook the tomatillos till they pop! They sh! ould just soften up a little.) Proceed with the food processor, as for Salsa Roja.SALSA FRESCA A LA MEXICANA: This must be made by hand chopping,with fresh tomatoes; Italian plum tomatoes or cherry tomatoes are usually the best bet: Mince by hand the following ingredients, and mix them together in a bowl with some sea salt. You can squeeze in a little lime juice or orange juice if you want.* Tomatoes;* White onion;* Several fresh jalapeno or serrano chiles;* Cilantro....Show more
Lana Uliano: I am not sure what the red sauce could be there are many. I have recipes for over 30 of them.Skirt steaks are a tough but cheap cut of meat. Always cut them against the grain.Here is how I cook them so they come out very tender and flavorful:Take the skirt steak and season it, use whatever season you like best.Turn your oven on to 300. Take the steak(s) and lay them in a flat layer in a cookie sheet, do not over lap them!This next part sounds a bit bizarre but trust me it! works.Take plastic wrap and tightly wrap the cookie sheet with the steak on it. Wrap it all the way around, going over and under. Do about 3 or 4 rounds. Make sure you get the ends as well. The plastic wrap WILL NOT MELT! Next cover the same way with foil only dong 1 wrap around the pan.Stick it in the oven nd bake it for about 45 minutes.Take it out of the oven and let it sit fo 5 minutes.Be very careful of the steam when you cut through the plastic and foil to expose the steak.Throw it on the grill for 5 minutes on each side and you have a very tender and tasty skirt steak!...Show more
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